Asian Leaf & herb Lines
Thai Basil leaves | Hot Basil Leaves | Lemongrass | Pandan Leaves | Bitter leaves | Kaffir Lime leaves | Curry leaves | Turmeric
Thai Basil leaves
Thai Basil lo
ves warm climates and originates from Thailand and Burma, with a stronger taste than its sweeter relations. Thai basil is also steeped in legend and is said to have powers of good fortune.
Benefits:
- Rich in Calcium
- Rich in Phosphorus
- Rich in Vitamins A & C
- Is also a great source of Magnesium and Iron.
Buying & Storing:
- Available all year round.
- Look for fresh bunches with brightly coloured leaves
- Wrap in damp paper towel and store in a sealed plastic bag, cling wrap or airtight container.
- store in the fridge for up to 1 week
Taste:
- This variety has small green leaves on a purplish stem with a serated edge.
- Flavour is sweet peppery
Hot Basil Leaves
Sometimes referred to as holy basil. Hot basil leaves unfold sensational flavours when cooked.
Benefits:
- Renowned for their health benefits.
- They are high in beta-carotene, which is converted by the body into Vitamin A.
Buying & Storing:
- same as Thai Basil Leaves
Tips:
- This herb must be used if requested in a recipe as it can not be substituted.
Lemongrass
originating from Mala
ysia, lemmongrass has a multitude of uses, its used in many Thai cusines, the scent is also used in shampoos and soaps and the oil from the Lemongrass can be used in a burner for a nice uplifting feel.
Benefits:
- A good source of Vitamin A
- Can be used as a mild antibiotic for the flu, fevers pain, colic gas & stomach pain.
- it helps relax the gut and is a mild antidepressant which helps lift your spirits when you are not feeling your best.
- you can also crush the leaves and stalk to release citronella and use all over as a mozzie/fly repellant.
Buying & storing:
- lasts up to 2 weeks uncovered in the refrigerator.
- select firm stalks
Taste:
- sweet subtle lemony taste
- Remove the outer leaves and use only approximately 20 cm of the lower part of the stem.
- The lemon-scent is best obtained by slicing it finely.
- the leaves can be used for tea,
- the stem bases are used in curries and Thai cooking.
Pandan Leaves
The leaf of the pandanus palm, pandan leaf is also known as screwpine leaf.
Taste:
- It is long and slender, with a dark-green colour and has a sweet vanilla-like flavour.
- It gives a gentle green colouring to cakes and desserts when boiled, and has a strong fragrance.
Banana Leaves
In Chinese cooking, the leaves are often wrapped around tougher cuts of meat and steamed
for a long time at low heat to impart tenderness and flavor. 
Use even smaller portions of the leaf as wraps to make interesting finger food such as tamales or Chinese rice cakes.
Bitter Leaves
Bitter leaf is eaten as a vegetable. it is known as mujonso in Tanzania. Soups and stews are made from the leafy greens of the plant in many countries of east Africa, where the herb is prepared in the same way the spinach is used in the west. 
benefits:
- The bitter leaf is believed to help restore the stamina when consumed in the form of a tonic food called ndole.
- Even animals use the plant to cure themselves and chimpanzees inhabiting the Mahale
Mountains National Park in Tanzania, have been observed chewing the pith of the bitter
leaf possibly due to its ability to ward off parasites and to get at other medicinal
properties in the plant. - Traditionally, native healers may have come to know of the beneficial properties of this plant by studying the behavior of sick animals in the wild - many animals eat this plant when they become sick.
- Remedies made from the bitter leaf are used in treating twenty five common ailments
in sub-Saharan Africa, these include common problems such as fever, and different kinds of intestinal complaints, as well as parasite induced diseases like malaria and other vector borne diseases
Kaffir Lime Leaves
Both the leaves and the zest of the fruit are primarily used in Thai cooking for its
refreshingly unique taste.
Add the whole leaves or tear into smaller pieces to soups and stir fry's. 
If any asian dishes ask for citrus leaves, they usually mean to use Kaffir lime leaves.
Kaffir lime leaves are predous to many thai dishes. they are the ingredient that blends marvelously with lemongrass
Benefits:
Anecdotal uses include, using the juice to promote gum health,- Use of the rind in tonics as well as a digestive aid.
Tip:
- don't substitute or omit as the dish will lack flavour.
Curry Leaves
With its fern-like leaves that only need to be brushed against or gently touched to share
their spicy aroma, with overtones of citrus and anise. The scent is so refreshing,
that it instantly tantalises the taste buds. 
Benefits:
- In the kitchen, use the leaves for a warm, appetising aroma and a subtle, spicy flavour
with meat, seafood or vegetable curries, chutneys, pickles, coconut sauces, relishes,
omelettes, marinades and vegetarian cuisine. - The method of using the leaves (preferably fresh ones) in stir-fries and curries, is to heat some oil, butter or ghee in a pan, add the curry leaves along with a little ginger and garlic and sauté until brown.
- The flavour of the curry leaf is enhanced when fried.
Tip:
- Fresh curry leaves will keep for a week if kept in a dry plastic bag in the fridge.
- Curry powder does not come from the curry tree, as some people often think. Curry powder is usually a combination of many ingredients including ginger, chilli, black pepper, cumin, coriander, garlic, fenugreek, and turmeric to give the yellow colour.
Tumeric
Tumeric is from the ginger family its native to india and parts of Asia
The turmeric root, an ingredient of Indian curries for thousands of years, also has 
medicinal properties as a digestive aid; increase the body’s ability to break down fats; as an anti-inflammatory agent.
Benefits:
More and more research is coming out about this cousin to ginger. It is used as a powerful anti-inflammatory, Curcumin (a constituent) is a stronger antioxidant than Vitamin E, lowers cholesterol, blood thinner, and could be a cancer preventative. Essential spice in Indian food, for curries, relis
hes, fish dishes, devilled eggs, and rice dishes.
Buying and Storing:
Turmeric powder is a beautiful yellow color that should be stored in airtight containers away from direct light. Handle carefully as it will stain clothes and skin. Also, use in moderation as it has a strong flavor.
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